Triple Matilda Chocolate Cake (Printable)
Decadent three-layer chocolate cake with rich sponge, creamy frosting, and glossy ganache inspired by Matilda.
# What You Need:
→ Cake Layers
01 - 2 ½ cups all-purpose flour
02 - 1 ½ cups unsweetened cocoa powder
03 - 2 ½ cups granulated sugar
04 - 2 ½ tsp baking powder
05 - 1 ½ tsp baking soda
06 - 1 tsp fine salt
07 - 1 cup buttermilk, room temperature
08 - 1 cup hot coffee
09 - ½ cup vegetable oil
10 - 4 large eggs, room temperature
11 - 2 tsp pure vanilla extract
→ Chocolate Frosting
12 - 1 cup unsalted butter, softened
13 - 3 ½ cups powdered sugar, sifted
14 - 1 cup unsweetened cocoa powder
15 - ⅓ cup whole milk, plus extra as needed
16 - 2 tsp pure vanilla extract
17 - ¼ tsp salt
→ Chocolate Ganache
18 - 8 oz semisweet chocolate, finely chopped
19 - 1 cup heavy cream
20 - 2 tbsp unsalted butter
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt until thoroughly combined.
03 - In a separate bowl, whisk buttermilk, hot coffee, oil, eggs, and vanilla extract until smooth and well blended.
04 - Pour wet ingredients into dry mixture. Mix gently until just combined, being careful not to overmix the batter.
05 - Divide batter evenly among the three prepared pans. Smooth tops with an offset spatula for even baking.
06 - Bake for 30–35 minutes, or until a toothpick inserted into the center emerges clean.
07 - Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
08 - Beat softened butter until creamy. Gradually add powdered sugar and cocoa powder on low speed. Mix in milk, vanilla, and salt. Beat until fluffy and spreadable, adding additional milk if necessary.
09 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate and butter in a heatproof bowl. Let stand 2 minutes, then whisk until completely smooth. Allow to cool until thickened but still pourable.
10 - Place first cake layer on serving plate. Spread generous layer of frosting over top. Position second layer and frost again. Add third layer, then frost top and sides of entire cake.
11 - Pour prepared ganache over top of cake, allowing it to cascade down sides for dramatic effect.
12 - Refrigerate assembled cake for 20–30 minutes to set ganache before slicing and serving.
# Expert Suggestions:
01 -
- The cake stays incredibly moist thanks to the coffee and buttermilk working their magic together
- That ganache drip down the sides makes you look like a professional baker
- Three layers mean every slice is the perfect ratio of cake to frosting
02 -
- Room temperature ingredients blend together seamlessly while cold ones can curdle or create lumps
- That ganache must cool until thickened but still pourable or it will slide right off your cake
- Level your cake layers with a serrated knife if they domed so your cake stacks evenly
03 -
- Weigh your flour instead of scooping it for the most consistent results every single time
- Rotate your cake pans halfway through baking so all three layers rise evenly